Slow-Cooked Lamb Rogan Josh with Kashmiri Red Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A rich and aromatic lamb curry slow-cooked with Kashmiri red chilies and traditional spices to create a vibrant, flavorful dish. This indian-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1.5-inch cubes, Kashmiri red chili powder, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1.5-inch cubes
• 2 tbsp Kashmiri red chili powder
• 3 tbsp vegetable oil
• 1 large (150g) onion, finely sliced
• 1 tbsp fresh ginger paste
• 1 tbsp garlic paste
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground fennel seeds
• 1/2 tsp ground cinnamon
• 1/4 tsp cloves, ground
• 4 pods cardamom pods, crushed
• 1/2 cup plain yogurt
• 1 cup water
• 1 tsp salt
• 2 tbsp fresh cilantro leaves, chopped

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 large finely sliced onion and sauté for 8-10 minutes until golden and caramelized, stirring occasionally.
2. Step 2: Stir in 1 tbsp fresh ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until fragrant.
3. Step 3: Add 2 tbsp Kashmiri red chili powder, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground fennel seeds, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, and 4 crushed cardamom pods. Cook the spices with the onion mixture for 1 minute until aromatic.
4. Step 4: Add 1.5 lbs lamb shoulder cubes to the pot, stirring well to coat the meat with the spice mixture. Cook for 5 minutes, stirring often until the lamb starts to brown.
5. Step 5: Whisk 1/2 cup plain yogurt until smooth and add it to the pot along with 1 tsp salt and 1 cup water. Stir to combine, then bring to a gentle simmer.
6. Step 6: Cover the pot and reduce heat to low. Let the lamb cook slowly for 1.5 to 2 hours until tender and the sauce thickens, stirring occasionally.
7. Step 7: Garnish with 2 tbsp chopped fresh cilantro leaves before serving. Serve hot with steamed basmati rice or naan bread.